MISSISSIPPI PECAN PIE
1 c White Karo Syrup
1 c Granulated Sugar
3 TBS Butter
3 eggs
1tsp Vanilla
3 TBS Corn Meal
½ c Milk
1 1/2 c Pecans
Mix all ingredients together and pour into a 9in pie crust. Bake at a low temperature, 300-325*, for 1 hour, or until the center is firm.
This is Ron Jarrell’s favorite pie. The recipe came from Lougenia Varnado-Jarrell, his mother. The family sent pecans to California every year to make this pie for the holidays.
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